In a small frying pan, heat 1
Tbsp of butter. Sauté the celery and garlic for 3-4 minutes on low
heat, until softened but not browned. Add to a large mixing bowl.

Crush
the crackers with your hands so the crumbs are quite coarse, and add to
the bowl with the celery. Stir in the melted butter, lemon juice,
parsley, white wine and pepper. The mixture should be fairly dry but
should just hold together. Taste, and add, as needed, more lemon juice,
more pepper, or more wine. The crackers are salty, so you won't need
salt.

To prepare the shrimp: remove the shell, leaving the
tail section on. Turn the shrimp with the inside of the curve facing
up. Butterfly the shrimp by running a sharp paring knife along the
length of the inside, cutting down but not all the way through. You
should be able to flatten the shrimp, except for the tail section, and
scrape out any black vein.

Set one shrimp on a plate, cut side
facing up (the tail should be standing up, too). Mound one tablespoon
of cracker filling on the shrimp, and smooth into a large mound. Place
the shrimp on a baking sheet lined with a Silpat (silicone liner) or
sprayed with nonstick spray. Repeat until all of the shrimp are
stuffed. Sprinkle each shrimp with a tiny bit of paprika.

Bake at 375°F for 20 minutes or until the shrimp are cooked and the stuffing is browned on top.